This hearty Breakfast Quesadilla with Spinach and Black Beans brings together the best of morning flavors—fluffy scrambled eggs, sautéed spinach, savory black beans, and melty cheese all nestled between crispy whole wheat tortillas. Quick to make and easy to customize, this protein-packed meal is ideal for a nourishing breakfast, satisfying brunch, or even a fast weekday dinner. Serve with guacamole or salsa for a flavorful finish.
Why You’ll Love This Recipe
- Quick and easy—ready in just 20 minutes
- High in protein from eggs, beans, and cheese
- Flavorful and filling without being heavy
- Perfectly crispy exterior with a warm, melty center
- Great for meal prep—reheats well for busy mornings
- Customizable with your favorite veggies or cheeses
- Kid- and adult-friendly with familiar, comforting flavors
- Balanced nutrition in a handheld format
- Vegetarian and wholesome, made with whole wheat tortillas
- Pairs well with sauces like guacamole, salsa, or hot sauce
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- whole wheat tortillas
- large eggs
- milk (optional, for fluffier eggs)
- fresh spinach, chopped
- canned black beans, rinsed and drained
- shredded cheddar or Monterey Jack cheese
- olive oil or butter
- salt and pepper
For serving:
- guacamole
- salsa
Directions
- In a bowl, whisk together eggs, milk (if using), salt, and pepper.
- Heat a skillet over medium heat and add olive oil or butter. Add chopped spinach and sauté for about 1 minute, until wilted.
- Pour in the egg mixture and cook, stirring gently, until scrambled and just set.
- Stir in black beans and remove the skillet from heat.
- Place a tortilla on a flat surface. Spread the egg and bean mixture over one half, top with shredded cheese, and fold the tortilla in half.
- In a clean skillet over medium heat, cook the quesadilla for 2–3 minutes per side, until golden brown and crisp.
- Repeat with remaining tortillas and filling.
- Slice each quesadilla into wedges and serve warm with guacamole, salsa, or hot sauce.
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: 280 kcal per serving
Variations
- Add bell peppers or onions: Sauté with spinach for extra flavor and texture
- Use different cheese: Try pepper jack, mozzarella, or feta
- Make it spicy: Add diced jalapeños or a pinch of chili flakes
- Swap black beans: Use pinto beans or kidney beans instead
- Add avocado slices inside: For a creamy texture
- Make it dairy-free: Use a plant-based cheese and skip the milk
- Add salsa to the filling: Mix in a spoonful for extra moisture and kick
- Use flour or gluten-free tortillas: Based on your dietary preferences
- Top with Greek yogurt: As a healthy alternative to sour cream
- Include breakfast sausage or bacon: For a meatier option
Storage/Reheating
- Refrigeration: Store leftover quesadillas in an airtight container for up to 3 days
- Freezing: Freeze individually wrapped quesadillas for up to 2 months
- Reheating: Reheat in a skillet for best crispness, or in the microwave for 1–2 minutes. To re-crisp, place briefly under a broiler or in a toaster oven
- Meal prep tip: Prepare filling in advance and assemble quesadillas as needed
FAQs
Can I make this quesadilla ahead of time?
Yes, you can prepare the filling or the entire quesadillas in advance. Reheat just before serving for best texture.
What’s the best cheese for breakfast quesadillas?
Cheddar and Monterey Jack are classic, but feel free to use any melty cheese you prefer, such as mozzarella or pepper jack.
Can I use frozen spinach?
Yes, thaw and drain it well before adding to the skillet to avoid excess moisture.
Are these quesadillas freezer-friendly?
Yes, they freeze very well. Wrap them tightly and store in a freezer-safe bag or container.
How can I make it vegan?
Use a plant-based egg substitute, vegan cheese, and olive oil. The black beans and spinach provide great flavor and nutrition.
Can I use egg whites only?
Yes, substitute 8 egg whites for the 4 whole eggs if you prefer a lower-fat version.
What other beans can I use?
Pinto beans or refried beans are great alternatives to black beans.
Can I bake the quesadillas instead of pan-frying?
Yes, bake at 375°F (190°C) for about 10 minutes, flipping once, until crispy and golden.
What dips go well with this quesadilla?
Guacamole, salsa, hot sauce, and Greek yogurt are excellent options.
Is this dish spicy?
Not inherently, but you can add spice with jalapeños, hot sauce, or spicy cheese if desired.
Conclusion
The Breakfast Quesadilla with Spinach and Black Beans is a wholesome, flavorful, and satisfying way to start your day. With simple ingredients and a quick cook time, it’s ideal for both busy mornings and leisurely weekend brunches. Packed with protein and customizable to your liking, this recipe offers a balanced, delicious meal in every crispy bite. Serve with your favorite dip and enjoy a morning meal worth waking up for.
Print
Breakfast Quesadilla with Spinach and Black Beans
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Breakfast Quesadilla with Spinach and Black Beans is a satisfying, protein-rich morning meal filled with scrambled eggs, sautéed spinach, hearty black beans, and melty cheese in a crispy whole wheat tortilla. Quick to make and perfect for dipping in guacamole or salsa, it’s a nutritious way to kickstart your day.
Ingredients
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4 whole wheat tortillas
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4 large eggs
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1/4 cup milk (optional, for fluffier eggs)
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1 cup fresh spinach, chopped
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1/2 cup canned black beans, rinsed and drained
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1/2 cup shredded cheddar or Monterey Jack cheese
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1 tablespoon olive oil or butter
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Salt and pepper, to taste
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Guacamole or salsa, for serving
Instructions
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In a bowl, whisk eggs with milk (if using), salt, and pepper.
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Heat a skillet over medium heat and add olive oil or butter. Sauté the chopped spinach until wilted, about 1 minute.
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Pour in the eggs and gently scramble until just set. Stir in black beans and remove from heat.
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Lay a tortilla flat and spread the egg mixture on one half. Top with shredded cheese and fold in half.
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In a clean skillet over medium heat, cook each quesadilla for 2–3 minutes per side, or until golden brown and crispy.
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Repeat with remaining tortillas and filling.
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Slice into wedges and serve warm with guacamole, salsa, or hot sauce.
Notes
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Add chopped tomatoes, onions, or jalapeños for more flavor.
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Great for meal prep—wrap and refrigerate for up to 3 days, then reheat in a pan or toaster oven.
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Use plant-based cheese and tofu scramble for a vegan variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Skillet
- Cuisine: Mexican-Inspired
